Description
Almond Flour Zucchini Muffins are moist, fluffy, and naturally gluten-free—perfect for anyone avoiding grains or dairy. These cozy muffins are packed with fresh zucchini, warm cinnamon, and just the right sweetness. A one-bowl, 30-minute recipe that’s both wholesome and delicious!
Ingredients
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153 g (1½ cups) grated zucchini (before blotting)
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217 g (2¼ cups) blanched almond flour
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36 g (¼ cup) cornstarch or tapioca starch (optional)
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4 g (1½ tsp) ground cinnamon
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6 g (1½ tsp) baking powder
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2 g (½ tsp) baking soda
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1 g (¼ tsp) salt
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2 large eggs
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1 egg yolk
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117 g (½ cup) packed brown sugar
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28 g (2 tbsp) vegetable oil or melted coconut oil
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10 ml (2 tsp) vanilla extract
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Optional: turbinado sugar for topping
Instructions
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Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
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Grate zucchini, wrap in a towel, and squeeze out excess moisture.
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In a large bowl, whisk almond flour, optional cornstarch, cinnamon, baking powder, baking soda, and salt.
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In another bowl, whisk eggs, egg yolk, brown sugar, oil, and vanilla until smooth.
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Stir wet ingredients into dry until just combined.
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Fold in zucchini.
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Fill muffin liners ¾ full and top with turbinado sugar if desired.
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Bake for 20–22 minutes or until golden and a toothpick comes out clean.
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Cool in pan briefly, then transfer to a wire rack.
Notes
Blot zucchini well to avoid soggy muffins.
Cornstarch is optional but improves texture.
Do not overmix almond flour batters.
Add lemon zest, chocolate chips, or chopped nuts for variety.
Fully cool before storing for best structure.
- Prep Time: 10 minutes
- Cook Time: 20–22 minutes
- Category: Snack, Breakfast
- Method: Baking
- Cuisine: American